December 30, 1954 More Ideas for Holiday Entertaining Part 4 Chicken Tetrazzini, Champagne Salad, Garlic Bread

Midnight Specials for New Years Eve

Chicken Tetrazzini

Champagne Salad     Garlic Bread

Pound Cake or Christmas Cookies

Coffee

Chicken Tetrazzini

3 pound frying or roasting chicken
2 c. hot water
1/4 c. Bravo noodles (broad)
1 t. salt
2 T. melted butter
2 T. grated Parmesan cheese
1/2 pound sliced mushrooms
3 T. butter
1/2 t. salt
Dash of pepper
Sliver of garlic
Additional salt, pepper, cheese
Tetrazzini Sauce

Steam chicken in 2 c. hot water about 1 hour or until tender. Let stand until cool enough to handle. Remove stock for sauce. Remove meat from bone, cut chicken into thin slices about 2 inches long. Cook noodles in boiling unsalted water for about 10 minutes, or until crisply tender but not too soft. Pour a little cold water into utensil and drain noodles thoroughly. Pour noodles into bowl and season with 1 t. salt, 2 T. melted butter, 2 T. parmesan cheese and 1 c. of the Tetrazzini sauce. Saute mushrooms in melted butter, for 5 minutes. Season with 1/2 t. salt, pepper, and sliver of garlic, continue to cook for several minutes. Pour and spread noodle mixture into a flat, buttered baking dish. Over noodles place the sauteed mushrooms, pour a little of the Tetrazzini sauce over the mushrooms, then cover with the thinly sliced chicken, sprinkle op with1/4 c. grated parmesan cheese. Bake 350 degrees for 30 minutes, then broil about 5 minutes until golden brown. Serve hot. Serves 6.

Tetrazzini Sauce

1/4 c. melted butter
1/3 c. flour
2 c. coffee cream
1 c. chicken stock
1 1/2 t. salt
2 T. sauterne wine

Blend flour into melted butter, gradually add cream and chicken stock, stirring constantly. Cook until thick and smooth, about 5 minutes. Add salt and sauterne towards the end. Serves 6.

Champagne Salad

2 packages lemon gelatine
1 pint gingerale
Whipped cream dressing

Dissolve gelatine in 2 cups boiling water. Grease an 8 x 8 pan with PLANTERS PEANUT OIL. Pour the gelatine mixture into the pan. When geletine has cooled and just before it begine to thicken add the ice cold gingerale. (THIS STEP IS VERY IMPORTANT.) The gingerale will foam over the mixture. Allow to congeal. Cut in squares, serve with Whipped Cream Dressing. Serves 8.

Whipped Cream Dressing

2 c. stiffly whipped cream
1 c. mayonnaise

Fold mayonnaise into whipped cream.

Garlic Bread

1 loaf French bread
1 clove garlic
1/3 c. butter

Slice bread, but not through the bottom crust. Crush garlic in saucepan, add butter and heat slowly. Remove the garlic.Brush the slices (tops and sides) of bread lightly with garlic butter. Set loaf on cookie sheet. Bake at 350 degrees for 20 minutes.